Peaches are in season right now and if you’re southern, you likely grew up with some delicious seasonal peach recipes being fed to you each summer. Make your own this time with a peach pound cake from Little Mama’s pastry chef Anika Rucker.
3 cups AP flour
3 cups granulated sugar
12 oz softened butter
3 tsp baking powder
1 tbsp vanilla paste
1 tsp salt
3 fresh peeled peaches
6 large eggs
¾ cup buttermilk
1. Cream sugar and butter together till light 2. Add eggs slowly, be sure to scrape sides 3. Sift dry ingredients together (except the 1/2 cup) 4. Add half of the dry, mix well, add buttermilk and vanilla mix well, add the rest of the dry 5. Toss the peaches with the 1/2 cup of flour then add to the cake batter 6. Bake at 325f 45mins – 1hr
Serve with your favorite drizzle and fresh fruit, we like macerated peaches and sour cream icing.
With over 5 years in the industry, Anika Rucker brings passion and extensive experience to her role as Pastry Chef at Little Mama’s Italian in SouthPark. As the Pastry Chef, Rucker’s role is to create delicious desserts and experiment with new flavors for future sweet treats. Her favorite item on the menu is the cheesecake – as she says, it’s lighter than most cheesecakes but super delicious, and the olive oil cake ranks just under at #2. This well-timed Southern peach recipe is a top one, too, of course!
Prior to Little Mama’s, Rucker developed her talents in the kitchens of other notable restaurants around town including but not limited to Fahrenheit, Baku, and Wolfgang Puck Pizza Bar. She is also a graduate of Johnson & Wales University right here in Charlotte where she got her Associates degree in Applied Science, Baking and Pastry Arts in 2015.
When she is not covered in flour and sugar in the kitchen, you can catch Rucker watching anime and discovering new brunch places.